Part-Time Sous Chef

About the job
Description

Introduction:

Seabreeze Management Company is a full-service property management firm with a diverse management portfolio of over 150,000 residential and commercial properties. Based in Aliso Viejo, California, Seabreeze has offered an unrivaled client experience to commercial common-interest developments and homeowners’ associations for over 30 years. With offices throughout California and Nevada, Seabreeze has expanded its mission to be a trusted advisor and collaborative partner with developments to build thriving associations through superior service and integrity.

At Seabreeze, people are at the heart of what we do. Our philosophy, “Passion when combined with commitment, makes anyone unstoppable” is carried out by enthusiastic and customer-centric teams who serve the communities where we work and live.

Summary

The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing dining services associates in the preparation of meals, while meeting required safety, hygiene and quality standards. The Sous Chef will be working closely with the Executive Chef and will provide support at the kitchen in the Executive Chef’s absence.

Essential Duties And Responsibilities

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ensure that residents and guest receive timely and high quality food and service.
Fulfill management tasks for a well-functioning Dining Services department. This is to include, but is not limited to: planning, ordering, recipe development, inventory, supervision, quality assurance and reinforcement of management philosophies and procedures.
Supervise kitchen associates toward completion of their specific job responsibilities and assignments.
Supervise kitchen protocol to meet high levels of food quality.
Train associates as specified for kitchen positions.
Assist in the establishment and implementation of department policies and procedures.
Pull and review recipes to make sure all ingredients are there to complete meal production.
Write daily “prep” lists.
Prepare menu items in a timely manner as scheduled.
Keep workstations in a clean and sanitary condition.
Make sure there is a cleaning solution of quaternary sanitizer and water for towels.
Organize the HOA serving line for hot and cold food preparation during meal service.
Inform wait staff on how items are prepared, cooked and served on a daily basis. 
Expedite plating and service of meals being served in the HOA.
Prepare room-service orders as needed.
Prepare associates meals as needed, in accordance with property policy.
Clean all workstations and equipment immediately after use.
Store leftovers and unused food products by covering and dating items properly.
Supervise dishwasher in preparation needed for that day or further needs for kitchen.
Check in orders that may be delivered, as needed.
Monitor cleaning tasks, all side work, setup breakdown and other kitchen duties as assigned.
Monitor behavior, hygiene and attitude of associates.
Knowledge of mechanical operation for all kitchen equipment and recognize equipment that is in need of repair.
Secure and lock walk-in coolers, ice cream freezer and make sure all equipment is turned off.
Meet regularly with the Executive Chef regarding menus, service, procedures, policies, etc.
Follow all policies and procedures for the department and community.
Attend all mandatory meetings.
Comply with all federal, state and local regulations for the department.
Attend all mandatory training and ongoing training as requested.
Know the safety goal(s) of the community; participate in and support the safety program regularly throughout the year; ensure to being knowledgeable in the use of the SDS books and Emergency Preparedness manual.
Ensure to being knowledgeable of the specific responsibilities in the event of an emergency.
Respond to associate requests in a timely and friendly manner.

Requirements

Knowledge, Skills and Experience:

2-5 years’ prior experience in food preparation in a full service restaurant and/or in an institutional setting.
Must have a valid San Diego County Food Handlers Card; administered on site.
Must have a valid ServSafe Certification within 60 days of hire.
Must have knowledge of proper dining room etiquette and food sanitation and safety.
Must demonstrate effective customer service skills.
Must be able to present information effectively to small groups, customers, clients and community associates.
Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Must have a desire to work with senior population.
Must be professional in attitude, demeanor and dress.
Good organizational skills and ability to work under pressure and meet deadlines.

Minimum Education

High school diploma or equivalent required.

Any equivalent combination of experience, education, and other qualifications may be considered.

Language Skills

The individual must have strong written communication skills, and the ability to communicate effectively with employees and clients at all levels of the organization, both verbally and in writing.

Availability

Varied working hours to include days, evenings, weekends, and holidays as needed. Subject to callback during emergency conditions (severe weather, evacuation, post-disaster, etc.)

Work Environment

The Sous Chef works in a well-lighted, clean environment. S/he constantly interacts with other people, and may have to handle several responsibilities at once. The Association maintains a smoke-free environment in its offices, buildings, and Clubhouse complex.